 | Even though we aren't in town for Valentine's Day, I still thought it would be fun to make some heart cupcakes to share before the holidays. The cream cheese frosting is from the recipe my mom gave me for carrot cake with a minor switch up, I use butter in place of the "Oleo" that the recipe calls for. Can you tell it was a 70s recipe? I made the hearts by placing a small heart cookie cutter and filling it with red sugar, this is best done right after frosting each one so it will stick. And shocker of all shockers, C doesn't like cupcakes, he thinks they are too hard to eat....le sigh. |
printable recipe
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill cups 3/4 full with batter. Bake 25-28 minutes.
Cream Cheese Frosting
printable recipe
½ cup butter, softened
8 ounces of cream cheese, softened
4 cups of confectioners sugar
1 teaspoon of vanilla
Mix all ingredients until smooth.
| Pin It Now! |
No comments:
Post a Comment